Put one in the Smokette last night at about 10:15. Had rubbed it earlier with paparika and lightly with Montreal steak seasoning. Started it at 195 with five ounces of hickory and two of apple. I pushed it up to 205 at about 7:30 this morning and then to 225 at aqbout 1 p.m. I pulled it at 6 p.m when it hit 195. Tender - juicy - and plenty leftovers after feeding 7. Tonight I am in heaven. The deckle is still in the pit and I will pull it before I go to bed. Burnt ends for lunch tomorrow. Can't wait.
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